The best place to take your first bite of a potato-filled frittata-like Spanish tortilla (not to be confused with a Mexican tortilla) is in a madrileño-packed tapas bar, with a good bottle of Albariño (not to be drunk, unless you're incredibly graceful, from the spouted glass
porrón; I warned you). Then come home from Madrid and make the tortilla yourself. Blogger formalfallacy gives his
tortilla just the right degree of doneness on the outside, with a solid interior (the potatoes and onions are poached in olive oil before the eggs are prepared).
Variations can include adding pimiento (as above), spinach and Manchego cheese (as in this Kitchen Daily
recipe), or kale. And for the tapas-bar-at-home experience, whip up this
recipe for mussels with chickpeas, pimiento, and saffron.
Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.